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Cheddar Strata with Grilled Onions

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  • Prep 5 min
  • Total 1 hr 23 min
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Rye bread, tomatoes and grilled onions baked under a layer of Cheddar cheese and eggs.
Updated May 18, 2005
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Ingredients

  • 1 teaspoon vegetable oil
  • 2 medium onions, sliced
  • 8 slices rye bread
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups shredded Cheddar cheese (6 ounces)
  • 1 large tomato, seeded and coarsely chopped (1 cup)
  • 1 1/2 cups milk
  • 4 eggs

Steps

  • 1
    Heat oven to 300°F. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat.
  • 2
    Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread.
  • 3
    Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Tips from the Betty Crocker Kitchens

  • tip 1
    A strata is typically a casserole-type dish of prepared bread that is seasoned, topped with meat or vegetables and baked under a layer of beaten eggs and cheese.
  • tip 2
    Company coming? Assemble and refrigerate this dish up to 24 hours before baking, and you'll eliminate the last-minute rush.

Nutrition

295 Calories, 16 g Total Fat, 17 g Protein, 25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
145
Total Fat
16 g
Saturated Fat
8 g
Cholesterol
175 mg
Sodium
540 mg
Potassium
350 mg
Total Carbohydrate
25 g
Dietary Fiber
3 g
Protein
17 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
6%
6%
Calcium
28%
28%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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